Baked vegetables in the oven
10 recipes
Parmigiana of eggplant puttanesca
ingredients
servings
4
Aubergine
2 unit
Red tomatoes
2 unit
Potatoes
2 unit
Black olives
2 spoons
Capers
1 spoon
Breadcrumbs
to taste
Extra virgin olive oil
to taste
Oregano
to taste
single courses from Italy
Parmigiana of eggplant puttanesca
Parmigiana of eggplant puttanesca
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#parmigiana eggplant in a light version
preparation
step 1
Cut the eggplant into slices and grigliale Cut the potatoes into slices and boil them a few minutes, they must remain firm even Slice the tomatoes.
step 2
Once eggplants and potatoes are cooked, you can compose the parmigiana, alternating layers of eggplant, potatoes, tomatoes, capers, chopped black olives, olive oil and oregano.
step 3
Finish with eggplant, a little oil and a sprinkling of breadcrumbs. Bake at 200 degrees for 10 minutes, serve warm or cold.
